Exposure to exogenous substances with amyloid enhancing (AEF) activity may be an important epigenetic or environmental factor in the development of AA or other forms of amyloidosis in susceptible populations, as evidenced experimentally by us and other investigators (1-3). We now report that a culinary delicacy, namely, foie gras, which contains AA amyloid, can serve as a potent AEF in murine inflammation-induced AA amyloidosis, as well as in the IL-6 transgenic model of this disease.
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